Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Shellstock, maintaining identification
Discharge from eyes, nose, and mouth
Eating, drinking, or using tobacco
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Clean condition-hands and arms
Preventing contamination from equipment, utensils, and linens
08/07/2013
Routine
Frozen PHF/TCS foods are properly slacked and thawed Water dripping in chinese walk-in cooler & ice dripping from freezer unit in backroom all foods covered. This water or ice is not potable, foods coming in contact with this water/ice shall be discarded. Kitchen: Thawing at room temperature.
Foods are cooled using appropriate methods
Roasts held at a temperature of 130°F or above Kitchen: Various breakfast foods temporrary storage in unit then placed in cooler temps about 46F, moved to cooler after breakfast.
Food is properly labeled Ingredients and allergens still needed on doughnuts and a few grab and go items.
Discarding or reconditioning unsafe, adulterated, or contaminated food Outdated infant formula, removed corrected on-site.
equipment food contact surfaces and utensils clean to sight and touch. Clean the top of the dish machine. Clean the fans some excessive dust.
Storage or display of food in contact with water or ice Water dripping in chinese walk-in cooler & ice dripping from freezer unit in backroom all foods covered. This water or ice is not potable, foods coming in contact with this water/ice shall be discarded. Kitchen: Thawing at room temperature.
In-use utensils, between-use storage Chinese: Using protion cups- scoops stored in product must have handles, handles must not touch product. Bakery: boxed and packaged single service items on the ground in the backroom. Storage of utensils- avoid placing utensils in areas that are not regularly cleana and avoid placing the food contact surface up.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Turkey over meats and ground meats in display- store by cook temperature.
Linens- cleaning and storage Chinese: Using protion cups- scoops stored in product must have handles, handles must not touch product. Bakery: boxed and packaged single service items on the ground in the backroom. Storage of utensils- avoid placing utensils in areas that are not regularly cleana and avoid placing the food contact surface up.
Restaurant representatives - add corrected or new information about Hy-Vee Food & Drugstore #5, 1107 Se Army Post, Des Moines, IA 50315 »